Whisk the egg, egg yolks, and 1/2 cup of the sugar together until just combined. While, you scald the cream in a small saucepan make sure you have the green tea bags in the cream and keep there until it's very hot to the touch but not boiled. Remove the green tea bags and make sure to squeeze any excess liquid into the cream. Slowly add the cream to the eggs as you whisk them together. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins (or use oven appropriate teacups!) until almost full.

Place the ramekins/teacups in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins/teacups. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and put under the broiler for a minute until the caramelized sugar hardens.